Spinach and Ricotta Pasta
Pasta tossed with wilted spinach, ricotta, lemon and parmesan in the time it takes to boil the water. Four servings in 20 minutes.
What Goes With It
- Green salad
- Garlic bread
- Roasted tomatoes
- Grilled chicken
How to Make Spinach and Ricotta Pasta
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Boil the pasta for 11 minutes. Reserve a mug of the cooking water, then drain.
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Heat the oil and soften the garlic for 1 minute. Add the spinach and wilt for 2 minutes.
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Off the heat, toss in the pasta, ricotta, lemon zest and juice, adding cooking water until creamy. Season and top with the parmesan.
A Few Notes
Save the pasta water.
Squeeze the spinach dry.
Toss off the heat.
Serve straight away.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Keeping What's Left
Best eaten at once. Keeps in the fridge for 1 day; loosen with water.
Questions and Answers
How long does Spinach and Ricotta Pasta take to make?
About 20 minutes in total — 5 minutes of preparation and 15 minutes of cooking. The recipe serves 4.
What are the key tips for making Spinach and Ricotta Pasta?
Save the pasta water. Squeeze the spinach dry. Toss off the heat. Serve straight away.
What should I serve with Spinach and Ricotta Pasta?
Green salad; Garlic bread; Roasted tomatoes; Grilled chicken.
How should Spinach and Ricotta Pasta be stored?
Best eaten at once. Keeps in the fridge for 1 day; loosen with water.
Is Spinach and Ricotta Pasta suitable for a special diet?
This recipe is low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Spinach and Ricotta Pasta Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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